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Deep-Fried Marinated Fish, In Pieces |
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Serves: 6
Print this Recipe
1 fish (2 to 3 pounds)
2 stalks scallions
2 or 3 slices fresh ginger root
1 clove garlic
4 tablespoons soy sauce
2 tablespoons sherry
2 teaspoons sugar
1/4 teaspoon salt
Dash pepper
Few drops sesame oil
Oil for deep-frying
2 tablespoons soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup Stock, Chicken or favorite stock
1. Bone fish and cut crosswise in 1 1/2-inch sections.
2. Mince scallion, ginger root and garlic; then combine with soy sauce, sherry, sugar, salt, pepper, and sesame oil. Add to fish sections and let stand 1 hour, turning occasionally.
3. Drain fish, discarding marinade; then blot dry with paper toweling. Meanwhile heat oil.
4. Add fish, a few pieces at a time, and deep-fry until golden. Drain on paper toweling.
5. In a saucepan, combine remaining soy sauce, salt and sugar with stock. Bring to a boil.
6. Add fish sections and cook over moderate heat, stirring gently until sauce has nearly evaporated. Serve hot or cold.
VARIATION:
* In step 4, reserve the marinade, and substitute it for the ingredients in step 5. Heat the marinade; dip each fish section in it for about 5 seconds, then drain on paper toweling. Arrange fish on a serving platter. Sprinkle with 1/2 teaspoon Five Spices, and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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